Banoffee Pie

Save this recipe on:

Banoffee Pie has always held a special place in my kitchen. From the first time I tasted its dreamy combination of buttery crust, silky caramel, sweet bananas, and clouds of whipped cream, I knew I had found a dessert that would become a regular feature at my table. I’ve made it countless times for dinner parties, birthdays, and lazy Sundays when everyone needs a little sweetness to perk up the mood. Each time, it disappears almost as soon as I put it down.

What I love about this pie is how simple yet satisfying it is to make. There’s something magical about layering such humble ingredients and ending up with a showstopper of a dessert. It feels nostalgic but also indulgent, and I often find myself making extra caramel just so I can sneak spoonfuls while assembling the pie. Sharing this recipe with you feels like sharing one of my best-kept secrets — one I know you’ll be proud to serve.

If you’re a fan of easy yet irresistible desserts, you’ll find Banoffee Pie fits the bill perfectly. It’s a no-bake dessert that requires no special equipment, no fancy techniques, just a love of rich, comforting flavors. It also reminds me of the creamy textures I adore in my Nutella French Toast Casserole and the decadent vibe of my Cherry Chocolate Cheesecake. So let’s dive in.

Why You’ll Love This Banoffee Pie

This Banoffee Pie is creamy, dreamy, and packed with layers of texture and flavor. The crunchy cookie crust sets the stage for a luscious caramel layer, followed by fresh banana slices and a fluffy cloud of lightly sweetened whipped cream. Every bite offers the perfect balance of sweetness and crunch, creaminess and freshness. It’s a great make-ahead dessert and a guaranteed crowd-pleaser that looks gorgeous without much effort.

Ingredients

For the crust, I use crushed digestive biscuits (or graham crackers) because they provide a lovely crunch and buttery flavor that’s just perfect as a base. Butter is essential to bind the crumbs and add that rich, melt-in-your-mouth feel. The caramel layer is made from sweetened condensed milk, simmered until thick and golden — this is truly the heart of the pie, so don’t skip it. Fresh ripe bananas are what give Banoffee Pie its signature sweetness and freshness, so choose ones that are just ripe but not too soft. Finally, heavy cream, whipped to soft peaks, crowns the pie and keeps it light and airy, cutting through the richness beautifully.

How to Make Banoffee Pie

Step 1: Prepare the Crust

Crush the digestive biscuits into fine crumbs and mix with melted butter until fully coated. Press the mixture firmly into the bottom and up the sides of a pie dish. Chill it in the fridge for at least 30 minutes so it sets well.

Step 2: Make the Caramel

Pour the sweetened condensed milk into a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly, until it turns a deep golden caramel color and thickens. This can take about 15–20 minutes. Allow it to cool slightly.

Step 3: Assemble the Layers

Once the crust is set, spread the caramel evenly over the bottom. Slice the bananas and arrange them over the caramel. Pile on the freshly whipped cream and smooth it out.

Step 4: Chill and Serve

Chill the assembled pie for at least an hour before serving to let all the layers set beautifully. When ready, slice and enjoy every heavenly bite!

Recipe Variations and Possible Substitutions

If you want to mix it up a little, try using a chocolate cookie crust instead of the traditional digestive biscuits for an extra chocolatey twist. For a lighter version, swap the caramel with dulce de leche from a jar, which saves time and is still delicious. If you don’t have heavy cream, mascarpone mixed with a little cream can make a thicker, more decadent topping. And if you’re feeling adventurous, add a sprinkle of sea salt on the caramel layer to give a salted caramel vibe.

Serving and Pairing Suggestions

I love serving Banoffee Pie as the finale to a hearty meal. It pairs beautifully with a cup of espresso or a glass of dessert wine. For a summer twist, serve it slightly chilled with a side of fresh berries. It’s perfect for celebrations, potlucks, or simply as a treat-yourself moment after dinner.

Storage and Reheating Tips

Banoffee Pie is best enjoyed within 24 hours of assembly, but it can be kept in the fridge, covered, for up to two days. The bananas may darken slightly, but the flavor stays divine. It’s not a dessert that freezes well because the bananas and cream can become watery when thawed, so I recommend enjoying it fresh from the fridge. No reheating is needed — just slice and serve.

FAQs

Can I make Banoffee Pie in advance?

Yes, you can make the crust and caramel a day ahead. Assemble with bananas and cream just before serving for the freshest results.

How do I keep the bananas in Banoffee Pie from turning brown?

You can brush the banana slices lightly with lemon juice before layering to slow down browning.

Can I use store-bought caramel for Banoffee Pie?

Absolutely. Store-bought caramel or dulce de leche works wonderfully if you’re short on time.

Is Banoffee Pie gluten-free?

It can be if you use gluten-free biscuits for the crust. All the other components are naturally gluten-free.

Related Recipe You’ll Like

If you loved this Banoffee Pie, you should definitely try my Irresistible Pecan Pie Bites for another crowd-pleasing dessert with a gooey center and a satisfying crunch. Or treat yourself to the rich, decadent Sopapilla Cheesecake Bars for a unique twist on a classic.

Save and Share This Recipe for Later

Don’t forget to pin this Banoffee Pie recipe to your favorite dessert board on Pinterest so you can easily find it next time you’re craving something sweet. You can also share this recipe with friends and family on Facebook or by email — everyone deserves a slice of this heavenly pie!

Save this recipe on: